CERTIFICATE COURSE IN MULTI CUISINE (ITALIAN, MEXICAN, SPANISH, THAI, CONTINENTAL,CHINESE)

Overview Of The Program

Certificate Course in Multi Cuisine (Italin, Mexican, Spanish, Thai, Continental,Chinese) is a six month practical oriented course. At the end of the course, the candidates will be trained in the basic culinary skills which will enable them to work in small hotels, stand alone restaurants, guest houses, etc. The course will also enable them to be self-employed.

Eligibility

Candidate having passed 10th Std from any State Board of Higher Secondary Education or its equivalent and secured not less than 50% marks in one year.

Duration Of Course

6 Months

Academic calendar

202021

List Of Documents

1. Marksheet of 10th std with 3-zerox copies

Six Month Syllabus

Multi-Cuisine course
Duration: (6 Months)
(Practical Sessions related to the topic will be conducted and accordingly, the menu will be planned)

Week 1
Introduction to Stock and its variation

Week 2
Introduction to Basic mother sauces

Week 3
Introduction to sauces and its derivatives

Week 4
Basic cuts of vegetables and cutting techniques

Week 5
Basic cuts of poultry and cutting techniques

Week 6
Basic cuts of fish and cutting techniques

Week 7
Basic cuts of meats and cutting techniques

Week 8
Cooking methods and techniques

Week 9
French cooking techniques, ingredients identification & recipe demonstration

Week 10
Italian cooking techniques, ingredients identification & recipe demonstration

Week 11
Mexican cooking techniques, ingredients identification & recipe demonstration

Week 12
Chinese cooking techniques, cooking ingredient identification & recipe demonstration

Week 13
Thai cooking methods, spices, herbs, and cooking sauces and ingredients identification and recipe demonstration

Week 14
Arabic cuisine, spices, and herbs identification and recipe demonstration

Week 15
Spanish cuisine, cooking methods, ingredient identification, and recipe demonstration

Week 16
Japanese cuisine, cooking styles and techniques, ingredient identification, and recipe demonstration

Week 17
British cuisine, basic ingredients, and cooking techniques and recipe demonstration

Week 18
Mediterranean cuisine, basic ingredients, and cooking techniques and recipe demonstration

Week 19
Moroccan cuisine, basic ingredients, and cooking techniques and recipe demonstration

Week 20
Practical examination and evaluation
Certification

**Completion of the Course**

Grading System

Marking System

Course Fee

Rs.50,000/-

Total Fees

Rs.50,000/-